Slani grag sa suvim mesom

Ingredients:

• 1 kg of dry hawthorn
• dry meat
• Salt
• Sugar
• Onion and garlic
• Petrusin
• 2-3 carrots
• Peppercorns
• Bay leaf

Meal preparation:

The day before, soak the hawthorn in water to soften it. Dry meat should be cooked separately. When the water boils, let it boil for 15 minutes and then pour it out, put in a new one, and cook until the meat is separated from the bone. Water should be retained.

Grag is cooked especially with pepper, laurel, carrot, onion chopped into small cubes. When everything is half cooked, drain the water and add the water in which you cooked the meat, and continue cooking while constantly controlling the saltiness. Towards the end, add the meat with the groats, add parsley, a little pepper and spices, reduce the heat and let them simmer gently.

Serving:

It is served in a long plate.

Interesting facts about the dish:

The dish is recommended in late autumn and winter, when the availability of dry meat is more plentiful.